Recipe: Almond Crisps (twice-baked cookies using yogurt)

ALMOND CRISPS

3 cups sifted cake flour, divided use
1 tablespoon baking powder
1/2 cup plain nonfat yogurt
2 eggs
1/4 cup sugar
1/4 cup firmly packed brown sugar
3 tablespoons vegetable oil
2 teaspoons almond extract
1 teaspoon vanilla extract
1 teaspoon lemon juice
1/2 cup sliced blanched almonds

Preheat oven to 350 degrees F.

Combine 2 3/4 cups flour and baking powder in a small bowl; set aside.

Combine yogurt, eggs, sugars, oil, almond extract, vanilla and lemon juice in a large bowl; beat well at medium speed of an electric mixer. Add dry ingredients to yogurt mixture, mixing well.

Dredge almonds in remaining 1/4 cup flour. Add almonds to dough, stirring well.

Shape dough into three 8-inch rolls. Place rolls 4-inches apart on a baking sheet that has been coated with cooking spray. Flatten rolls to 1/2-inch thickness.

Bake at 350 degrees F for 15 minutes. Remove from oven, let cool slightly on baking sheet, then cut rolls into 3/4-inch slices, arrange slices, cut side down, on baking sheets that have been coated with cooking spray.

Bake at 350 degrees F for an additional 12 minutes or until slices are lightly browned; turning slices halfway through baking time. Cool on wire racks.

Makes 3 dozen cookies (66 calories each)
Source: Cooking Light Annual Recipes, 1990